Tamarind rice/ puliyogare

Name: Tamarind rice/ puliyogare
Total time: 2400 s
Yield: 3 people
Cuisine: Indian
Ingredients: 1 cup cooked Rice; 1/2 cup tamarind pulp; 2 tbsp gingerly oil; 1 tsp mustard; 1/2 tsp asafoetida; 2 tsp ground nut/peanut; 1 tbsp Chana dal; 10-12 curry leaves; 4-5 dry red chill; As needed salt; 1 tsp turmeric; 2 tsp Dhanya / coriander seed; 10-12 dry red chilli; 1/2 tsp Pepper; 2 tsp peanut; 1 tsp methi seed; 2 tsp white sesame seed

Chaya Haridoss @cook_25880315

#GA4#week1
Tamarind rice/puliyogare is one of the traditional South Indian dish. This style of puliyogare is served as temple Prasadams in tamilnadu. The receips that I am sharing, tastes exactly like the temple style puliyogare with a divine taste.

Chaya Haridoss @cook_25880315

Saved

Ingredients

40 mins

3 people

1 cupcooked Rice
1/2 cuptamarind pulp
2 tbspgingerly oil
1 tspmustard
1/2 tspasafoetida
2 tspground nut/peanut
1 tbspChana dal
10-12curry leaves
4-5dry red chill
As neededsalt
1 tspturmeric
Dry masala (roast and grind)
2 tspDhanya / coriander seed
10-12dry red chilli
1/2 tspPepper
2 tsppeanut
1 tspmethi seed
2 tspwhite sesame seed

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Steps

40 mins

1

First keep all ingredients ready. Rinse a cup of rice very well in water. Then add the rice in a pressure cooker. Add salt and little squeezed lemon juice. You can add water depending on the rice quality. For 1 cup of rice add 2 to 2.5 cups of water.pressure cook till rice is cooked. Do ensure rice does not get overcooked. Remove the cooked rice in a plate and allow it to cool.
2

When the rice is warm add oil. Mix well.
3

Take tamarind lemon size in a bowl and add cup of water and soak for 30 minutes. Then squeeze the soaked tamarind and extract the pulp.
4

Preparing dry masala(refer dry masala section for ingredients). Heat a pan and in slow flame dry roast all the spices. Roast till it become light golden. And till nice aroma comes. Switch off the flame and add hing and little salt. Mix well and let the roasted spices cool. Grind it to fine powder.
5

Heat 2-3 tbsp oil in a pan. Add mustard seeds, ground nut, chana dal. Saute on low flame till the dal and peanuts turns golden.
6

Add 3-4 dry red chilli, curry leaves, hing and turmeric. Mix well.now strain the tamarind pulp and directly add in tempering mixture. Stir and mix well. Add salt.
7

Cook till the mixture is thickened and you see oil floating on top.
8

Now switch off the flame. Add cooked rice and mix well.
9

Once rice mixed now add prepared dry masala powder as required. Gently mix well. Give some resting time before serving. So that nice aroma of masala enters into rice and tastes good.
10

Serve tamarind rice with papad.